CA1042702A - Process for improving storage life of meat - Google Patents
Process for improving storage life of meatInfo
- Publication number
- CA1042702A CA1042702A CA221,796A CA221796A CA1042702A CA 1042702 A CA1042702 A CA 1042702A CA 221796 A CA221796 A CA 221796A CA 1042702 A CA1042702 A CA 1042702A
- Authority
- CA
- Canada
- Prior art keywords
- meat
- film
- sterilizing agent
- bacteria
- saran
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
- B65B25/067—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat combined with its conservation
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mechanical Engineering (AREA)
- Packages (AREA)
- Laminated Bodies (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
The storage life of fresh meat normally subject to deteriora-tion is extended by wrapping the meat in a first film which is permeable to a sterilizing agent but impermeable to bacteria, in-jecting a sterilizing agent through said first film for killing at least a substantial proportion of the bacteria of the surface of the meat, and then enclosing the sterilized meat in a second film which is substantially impermeable to oxygen for retarding aerobic bacterial growth.
The storage life of fresh meat normally subject to deteriora-tion is extended by wrapping the meat in a first film which is permeable to a sterilizing agent but impermeable to bacteria, in-jecting a sterilizing agent through said first film for killing at least a substantial proportion of the bacteria of the surface of the meat, and then enclosing the sterilized meat in a second film which is substantially impermeable to oxygen for retarding aerobic bacterial growth.
Description
~04~70~
A '~ ESS E'OR IMPROVING STORAGE LIFF. OF MEAT
DESCRIP'I'ION OF THE PRIOR ART
_ 1 In present day slaughter house operation, animals are dressed and often cut into large sections referred to as "primal cu~s" for shipment to various users such as the military and local butcher shops. The primal cuts then are cut into smaller sections for retail sale and consumption. I-t is not uncommon during the shipment of these large cuts of meat, even under refrigeration, or the product to shrink due to moisture loss or for the meat to spoil as a result of microbial growth, contamination, and sliming.
Spoiling, of course~ results in substantial waste of the meat product. ~-It has been proposed to extend the stG-age life of large cuts of meat, particularly under refrigeration, by enclosing these cu~s in an oxygen impermeable fiim, flushing the bag with an inert gas, and then sealing. This technique largely extends the storage life of meat by reason that aerobic bacterial growth is reduced because of the absence of oxygen. one of the basic disadvantages of this technique, however, is that any anaerobic bacteria present may grow without control.
It has been proposed to extend the storage life of large 1`
cuts of meat by washing the surface of the meat with a sterilizing agent, e.g., a dilute solution of sodium hypochlorite and water, ancl then wrapping the meat in paper. This technique is suitable for reducing spoilage of the meatdue to surface bacteria but it does not prevent the problem of shrinkage due to moisture loss from the meat or the recontamination of the meat by bacteria in the air.
A more recent technique for extending the storage life of large cuts of meat and suggested as being useful for military ap-plications in~olves the washing of the meat with a tripolyphosphate sa~t of the type suited for preserving meat, wrapping the meat in a ~olyethylene film, and then irradiating the meat with a radio-active cobalt source in a propor~ion of lOG - 200 Krad. This 7~ !
r ~ , }~ t i~l I ly ~ ) f ~ t~ c- t~ ri.
ir~ r;;~ si~ ob~ .it~) t~ c11~1i.(3~ t thc~ r~eat coulc1 1ln~c~L~lo r~con~ ion C'~1~ to l>~.c,-t~r:i;l in thc~
air o~: sh.-ir1~.-lci~ du(~ to loss o~ r,1oi.st~re.
S[J~ Y Oll Tl'~ TTON
This i,nve~1~i.on contempl~1',c~s a proce.ss for im~rovi.n-3 ~he stol^ac3e life of ~re~;h mea~ prin1al cu~s w}1ich are nor~ lly su~ject to de~eri,ora.,ion. '1`he invel1tiol1 cor~1prises th~ steps o wra?ping the meat primal cuts in a irst film ~!hich is tpermeable to a steri.lizinc3 ayent but im~err.~eable to bacteria, th~n diffusi11g a sterilizinc3 agel1t throug}1 the fi.rst Liln1 for killing substantially all of- the bacteria on the surface of the meat, and then enclosing the sterilized wra~ped meat primal cuts in a secol1d rilm which is substantially ir.~p-rmeable to oxycJen for retarding aerobic bacterial growth.
Tlle invention h2s many advantages over those techniques e~lployed in the prior art and include: the ability to substantial-xtend the s~'oraae life 3 - 4 times that normal for larqe cuts of meat by retarding bacterial growth, sliming, and moisture loss;
the ability to sterilize the surface of meat killing both aerobic and anaerobic bacteria ~hile the meat is in a packaged state so that after such sterilization the package can be handled or stored without danger of contamination; the ability to reduce shrinkage ; . of the meat by inhibiting moisture loss during storage; the ability to inhibit aerobic bacterial growth by enclosin-3 the sterilized meat in a film which is substantially oxygell im-permeable; the ability to reduce waste due to spoilacJe and contamination; and the ability to employ a number of ine~:pensive sterilizinc3 agents for the sterilizing of the surface of the meat.
DESCRIPTION OF TI~E PREFERRED
E~1BODIMENT
The process of this invention can be applied to virtu.~lly any ty~e of fresh meat which is normally subject to deterioration, ~i ', ' . -l r~
iO4;~70Z
e.g., by bacterial attack and by moisture loss. Most of the meats are in the nature of large cuts, i.e., primal cuts, because these cuts are normally subject to storage for a longer period of time than arc the smaller cuts normally sold on a retail basls.
Beef is the primary meat to which the process of the invention is addressed, although pork is also well suited to the practice of this invention.
The first film which is applied to the meat is an underwrap.
It must be of a type that is substantially permeable to a steriliz-ing agent which is to be employed in the surface sterilization of the meat but impermeable to bacteria. There are many types of polymeric films which are permeable to a variety of sterilizing agents, e.g., steam and liquid sterilizing agents, but are imper-meable to bacterial that can be used as an underwrap. As noted in the description of the prior art, many of the previous processes were defective because after initial sterilization the meat prod-uct became contaminated by handling or through bacterial in the air.
~y using a film permeable to a sterilizing agent but impermeable to bacteria, it is possible to sterilize the meat without danger of recontamination even though the environment is not aseptic.
This aspect is particularly advantageous because it is difficult to maintain an environment in which aseptic conditions exist.
Examples of polymeric films which are permeable sterilizing agents and impermeable to bacteria include regenerated cellulose and polyolefin films such as polyethylene or polypropylene. Of these polymeric films, regenerated cellulose is preferred as it permits the use of an extremely inexpensive sterilizing agent.
The second film which is placed over the sterilized, wrapped sections of meat is of the type which is substantially impermeable to oxygen. ~y that, it is meant that the film has an oxygen vapor 104~702 transmission rate of less than about 1 cc./100 in2/24 hour-atm.
The ~rapping of the sterilized meat in a Eilm havin~ substantial impermeability to oxygen provides not only for the inhibiting of aerobic bacterial growth in the cut of meat but prevents sub-stantial moisture loss in the meat during storage. These films also are substantially impermeable to the transmission oE water vapor. Examples of oxygen impermeable films are saran and poly-ester films.
"SARAN" ~ films which are preferred are copolymers of vinylidene chloride and other monomers such as vinyl chloride, vinyl acetate, acetonitrile, methyl methacrylate, methyl acrylate, etc. The polymerized vinylidene chloride represents the major proportion of the copolymer, an 85% vinylidene chloride content in the co-polymer being typical. MYlA ~ polyester films may be used in-asmuch as they have excellent oxygen barrier properties. SARAN
and MYLAR films, being difficult to heat-seal, are often used in the form of laminates to films that are easily heat-sealed, e.g., nylon, polyethylene, polypropylene, and other polyolefins, etc.
SARAN-coated heat-sealable filsm, e.g., SARAN-coated nylon, poly-ethylene, polypropylene, ethylene vinyl acetate, etc., may also be used.
A variety of materials, e.g., gases or liquids, have been used as sterilizing agents and can be used in practicing this invention. The essential requirement of the sterilizing agent is that it pass through the permeable film eployed as an under-wrap for the meat product. Examples of sterilizing agents include ultraviolet light, ethylene oxide, propylene oxide, sodium hypo-chlorite solutions, steam, acetic acid, chlorine, bromine, and radiation, e.g., gamma, beta, and radioactive sources.
In practicing the invention~ the film and the sterilizing agent must be appropriately selected sothat they are compatible ~)4'~7(~Z
with the process. A regenerated cellulose filrn is a preferred type of film as the underwrap for practicing the invention be-cause it is compatible with a variety of inexpensive sterilizing agents and is easy to use in practicing the invention. Examples of sterilizing agents suited for use with regenerated cellulose films such as cellophane include steam or dilute solutions of sodium hypochlorite in water. Steam is the preferred sterilizing agent as it is readily permeable through the regenerated cellulose film and is effective for destroying the surfacé bacteria on the meat. Further, there are no problems in the use of steam with respect to toxicity. Steam temperatures of from about 100 - 250C
are preferred. Temperatures exceeding 250C are not preferred because the steam even on short exposureto the cellulose film has a tendency to make it brittle.
Polyolefin films such as polyethylene and polypropylene films are suited forpracticing tne invention with irradiation from a radioactive source as the sterilizing agent. A typical radioactive sterilizing agent is radioactive cobalt. Although it is possible to kill substantially all of the bacteria in the meat by irradiation, this technique is not preferred for reasons of efficiency and economy. On the other hand, the cellulose-steam treatment is an effective, efficient method.
The exposure time for sterilizing the surface of the meat usually varies in accordance with the strength of the sterilizing agent. In the case of steam, the exposure time varies with the temperature. Conditions for effecting substantially complete destruction of the surface bacteria can be altered as desired.
Normally, when using steam at low temperatures, e.g., 100C., a long~r exposure period is required than when higher temperature 33 stearn is employed. Typically, an exposure from about 1/2 - 10 rninutes is required. However, the exposure time can be varied as des ired .
The following examples are provided to illustrate pre-fe~red embodiments of the invention and are not lntended to restrict the scope thereof. All percentages are expressed as weight per-centages.
ExamPle 1 A side of beef weighing about 250 pounds is wrapped in a cellophane film. After the meat is wrapped in the cellophane film so that virtually none of the meat is exposed to the air, the - packaged meat is subjected to a blast of 150C. steam for about2 minutes. Because the cellophane is permeable to steam, the ~team can pass through the film and condense on the surface of the meat. This high temperature steam is effective for killing at least the surface bacterialon the meat. After initial steriliza-i~ tion of the meat with steam, the packaged meat can be handled with-¦~ out fear of contamination because of the impermeability of the .4 :~
cellophane film to bacteria.
Theepackaged meat then is enclosed in an oxygen-impermeable SARAN film of poly(vinylidene chloride/vinyl acetate) having a vinylidene chloride content of 85%, the enclosed bag then is evacu-ated to produce a vacuum packaged product and sealed.
The storage life of this packaged meat is substantially longer (é.g., 2 - 3 weeks) than an untreated meat product maintained under the same conditions. In fact, the untreated meat product ~ shows signs of moisture loss and bacterial degradation at one week ;'.i ~
whereas the treated meat product did not show substantial signs of sliming or contamination over a 30-day period.
~xanPle 2 A side of beef weighing approximately 200 pounds is wrapped in a cellophane film. A dilute solution of sodium hypochlorite in water (1% sodium hypochlorite) is prepared and the solution ; ~
:~
,.
. .-,~",, ,,~. ' . ' ' : " . . .,: . .
,,, ,j,.......... .. . . . . .
. ,~, . . .
applied to the external surface of the cellulose film. The hypochlorite solution-~permeates the cellulose film and effects sterilization of the surface of the meat. The sterillzed meat then is packaged in a saran-nylon laminate and heat-sealed. The storage life of the meat is excellent.
If the SARAN-nylon laminate overwrap is omitted, the storage life of the meat product is reduced substantially primarily because there is a moisture loss from the meat and because the cellophane film does not inhibit aerobic bacterial growth. The storage lie may be reduced by one-third.
Example 3 A side of pork is wrapped in a polyethylene film and then irradiated from a radioactive cobalt source for a time sufficient to sterilize the surface of the meat. Generally, 1 - 50 Krad is sufficient to achieve sterilization. After sterilization, the meat is wrapped in a saran film and sealed. The resulting packaged meat has an extended storage life relative to untreated meat stored in a refrigerated condition and meat wrapped in a polyethyelene film but without the SARAN overlap. In the latter instance, if the sterilization is incomplete, both aerobic and anerobic bacteria can grow and effect a more rapid spoling of the meat.
_ô--.
,
A '~ ESS E'OR IMPROVING STORAGE LIFF. OF MEAT
DESCRIP'I'ION OF THE PRIOR ART
_ 1 In present day slaughter house operation, animals are dressed and often cut into large sections referred to as "primal cu~s" for shipment to various users such as the military and local butcher shops. The primal cuts then are cut into smaller sections for retail sale and consumption. I-t is not uncommon during the shipment of these large cuts of meat, even under refrigeration, or the product to shrink due to moisture loss or for the meat to spoil as a result of microbial growth, contamination, and sliming.
Spoiling, of course~ results in substantial waste of the meat product. ~-It has been proposed to extend the stG-age life of large cuts of meat, particularly under refrigeration, by enclosing these cu~s in an oxygen impermeable fiim, flushing the bag with an inert gas, and then sealing. This technique largely extends the storage life of meat by reason that aerobic bacterial growth is reduced because of the absence of oxygen. one of the basic disadvantages of this technique, however, is that any anaerobic bacteria present may grow without control.
It has been proposed to extend the storage life of large 1`
cuts of meat by washing the surface of the meat with a sterilizing agent, e.g., a dilute solution of sodium hypochlorite and water, ancl then wrapping the meat in paper. This technique is suitable for reducing spoilage of the meatdue to surface bacteria but it does not prevent the problem of shrinkage due to moisture loss from the meat or the recontamination of the meat by bacteria in the air.
A more recent technique for extending the storage life of large cuts of meat and suggested as being useful for military ap-plications in~olves the washing of the meat with a tripolyphosphate sa~t of the type suited for preserving meat, wrapping the meat in a ~olyethylene film, and then irradiating the meat with a radio-active cobalt source in a propor~ion of lOG - 200 Krad. This 7~ !
r ~ , }~ t i~l I ly ~ ) f ~ t~ c- t~ ri.
ir~ r;;~ si~ ob~ .it~) t~ c11~1i.(3~ t thc~ r~eat coulc1 1ln~c~L~lo r~con~ ion C'~1~ to l>~.c,-t~r:i;l in thc~
air o~: sh.-ir1~.-lci~ du(~ to loss o~ r,1oi.st~re.
S[J~ Y Oll Tl'~ TTON
This i,nve~1~i.on contempl~1',c~s a proce.ss for im~rovi.n-3 ~he stol^ac3e life of ~re~;h mea~ prin1al cu~s w}1ich are nor~ lly su~ject to de~eri,ora.,ion. '1`he invel1tiol1 cor~1prises th~ steps o wra?ping the meat primal cuts in a irst film ~!hich is tpermeable to a steri.lizinc3 ayent but im~err.~eable to bacteria, th~n diffusi11g a sterilizinc3 agel1t throug}1 the fi.rst Liln1 for killing substantially all of- the bacteria on the surface of the meat, and then enclosing the sterilized wra~ped meat primal cuts in a secol1d rilm which is substantially ir.~p-rmeable to oxycJen for retarding aerobic bacterial growth.
Tlle invention h2s many advantages over those techniques e~lployed in the prior art and include: the ability to substantial-xtend the s~'oraae life 3 - 4 times that normal for larqe cuts of meat by retarding bacterial growth, sliming, and moisture loss;
the ability to sterilize the surface of meat killing both aerobic and anaerobic bacteria ~hile the meat is in a packaged state so that after such sterilization the package can be handled or stored without danger of contamination; the ability to reduce shrinkage ; . of the meat by inhibiting moisture loss during storage; the ability to inhibit aerobic bacterial growth by enclosin-3 the sterilized meat in a film which is substantially oxygell im-permeable; the ability to reduce waste due to spoilacJe and contamination; and the ability to employ a number of ine~:pensive sterilizinc3 agents for the sterilizing of the surface of the meat.
DESCRIPTION OF TI~E PREFERRED
E~1BODIMENT
The process of this invention can be applied to virtu.~lly any ty~e of fresh meat which is normally subject to deterioration, ~i ', ' . -l r~
iO4;~70Z
e.g., by bacterial attack and by moisture loss. Most of the meats are in the nature of large cuts, i.e., primal cuts, because these cuts are normally subject to storage for a longer period of time than arc the smaller cuts normally sold on a retail basls.
Beef is the primary meat to which the process of the invention is addressed, although pork is also well suited to the practice of this invention.
The first film which is applied to the meat is an underwrap.
It must be of a type that is substantially permeable to a steriliz-ing agent which is to be employed in the surface sterilization of the meat but impermeable to bacteria. There are many types of polymeric films which are permeable to a variety of sterilizing agents, e.g., steam and liquid sterilizing agents, but are imper-meable to bacterial that can be used as an underwrap. As noted in the description of the prior art, many of the previous processes were defective because after initial sterilization the meat prod-uct became contaminated by handling or through bacterial in the air.
~y using a film permeable to a sterilizing agent but impermeable to bacteria, it is possible to sterilize the meat without danger of recontamination even though the environment is not aseptic.
This aspect is particularly advantageous because it is difficult to maintain an environment in which aseptic conditions exist.
Examples of polymeric films which are permeable sterilizing agents and impermeable to bacteria include regenerated cellulose and polyolefin films such as polyethylene or polypropylene. Of these polymeric films, regenerated cellulose is preferred as it permits the use of an extremely inexpensive sterilizing agent.
The second film which is placed over the sterilized, wrapped sections of meat is of the type which is substantially impermeable to oxygen. ~y that, it is meant that the film has an oxygen vapor 104~702 transmission rate of less than about 1 cc./100 in2/24 hour-atm.
The ~rapping of the sterilized meat in a Eilm havin~ substantial impermeability to oxygen provides not only for the inhibiting of aerobic bacterial growth in the cut of meat but prevents sub-stantial moisture loss in the meat during storage. These films also are substantially impermeable to the transmission oE water vapor. Examples of oxygen impermeable films are saran and poly-ester films.
"SARAN" ~ films which are preferred are copolymers of vinylidene chloride and other monomers such as vinyl chloride, vinyl acetate, acetonitrile, methyl methacrylate, methyl acrylate, etc. The polymerized vinylidene chloride represents the major proportion of the copolymer, an 85% vinylidene chloride content in the co-polymer being typical. MYlA ~ polyester films may be used in-asmuch as they have excellent oxygen barrier properties. SARAN
and MYLAR films, being difficult to heat-seal, are often used in the form of laminates to films that are easily heat-sealed, e.g., nylon, polyethylene, polypropylene, and other polyolefins, etc.
SARAN-coated heat-sealable filsm, e.g., SARAN-coated nylon, poly-ethylene, polypropylene, ethylene vinyl acetate, etc., may also be used.
A variety of materials, e.g., gases or liquids, have been used as sterilizing agents and can be used in practicing this invention. The essential requirement of the sterilizing agent is that it pass through the permeable film eployed as an under-wrap for the meat product. Examples of sterilizing agents include ultraviolet light, ethylene oxide, propylene oxide, sodium hypo-chlorite solutions, steam, acetic acid, chlorine, bromine, and radiation, e.g., gamma, beta, and radioactive sources.
In practicing the invention~ the film and the sterilizing agent must be appropriately selected sothat they are compatible ~)4'~7(~Z
with the process. A regenerated cellulose filrn is a preferred type of film as the underwrap for practicing the invention be-cause it is compatible with a variety of inexpensive sterilizing agents and is easy to use in practicing the invention. Examples of sterilizing agents suited for use with regenerated cellulose films such as cellophane include steam or dilute solutions of sodium hypochlorite in water. Steam is the preferred sterilizing agent as it is readily permeable through the regenerated cellulose film and is effective for destroying the surfacé bacteria on the meat. Further, there are no problems in the use of steam with respect to toxicity. Steam temperatures of from about 100 - 250C
are preferred. Temperatures exceeding 250C are not preferred because the steam even on short exposureto the cellulose film has a tendency to make it brittle.
Polyolefin films such as polyethylene and polypropylene films are suited forpracticing tne invention with irradiation from a radioactive source as the sterilizing agent. A typical radioactive sterilizing agent is radioactive cobalt. Although it is possible to kill substantially all of the bacteria in the meat by irradiation, this technique is not preferred for reasons of efficiency and economy. On the other hand, the cellulose-steam treatment is an effective, efficient method.
The exposure time for sterilizing the surface of the meat usually varies in accordance with the strength of the sterilizing agent. In the case of steam, the exposure time varies with the temperature. Conditions for effecting substantially complete destruction of the surface bacteria can be altered as desired.
Normally, when using steam at low temperatures, e.g., 100C., a long~r exposure period is required than when higher temperature 33 stearn is employed. Typically, an exposure from about 1/2 - 10 rninutes is required. However, the exposure time can be varied as des ired .
The following examples are provided to illustrate pre-fe~red embodiments of the invention and are not lntended to restrict the scope thereof. All percentages are expressed as weight per-centages.
ExamPle 1 A side of beef weighing about 250 pounds is wrapped in a cellophane film. After the meat is wrapped in the cellophane film so that virtually none of the meat is exposed to the air, the - packaged meat is subjected to a blast of 150C. steam for about2 minutes. Because the cellophane is permeable to steam, the ~team can pass through the film and condense on the surface of the meat. This high temperature steam is effective for killing at least the surface bacterialon the meat. After initial steriliza-i~ tion of the meat with steam, the packaged meat can be handled with-¦~ out fear of contamination because of the impermeability of the .4 :~
cellophane film to bacteria.
Theepackaged meat then is enclosed in an oxygen-impermeable SARAN film of poly(vinylidene chloride/vinyl acetate) having a vinylidene chloride content of 85%, the enclosed bag then is evacu-ated to produce a vacuum packaged product and sealed.
The storage life of this packaged meat is substantially longer (é.g., 2 - 3 weeks) than an untreated meat product maintained under the same conditions. In fact, the untreated meat product ~ shows signs of moisture loss and bacterial degradation at one week ;'.i ~
whereas the treated meat product did not show substantial signs of sliming or contamination over a 30-day period.
~xanPle 2 A side of beef weighing approximately 200 pounds is wrapped in a cellophane film. A dilute solution of sodium hypochlorite in water (1% sodium hypochlorite) is prepared and the solution ; ~
:~
,.
. .-,~",, ,,~. ' . ' ' : " . . .,: . .
,,, ,j,.......... .. . . . . .
. ,~, . . .
applied to the external surface of the cellulose film. The hypochlorite solution-~permeates the cellulose film and effects sterilization of the surface of the meat. The sterillzed meat then is packaged in a saran-nylon laminate and heat-sealed. The storage life of the meat is excellent.
If the SARAN-nylon laminate overwrap is omitted, the storage life of the meat product is reduced substantially primarily because there is a moisture loss from the meat and because the cellophane film does not inhibit aerobic bacterial growth. The storage lie may be reduced by one-third.
Example 3 A side of pork is wrapped in a polyethylene film and then irradiated from a radioactive cobalt source for a time sufficient to sterilize the surface of the meat. Generally, 1 - 50 Krad is sufficient to achieve sterilization. After sterilization, the meat is wrapped in a saran film and sealed. The resulting packaged meat has an extended storage life relative to untreated meat stored in a refrigerated condition and meat wrapped in a polyethyelene film but without the SARAN overlap. In the latter instance, if the sterilization is incomplete, both aerobic and anerobic bacteria can grow and effect a more rapid spoling of the meat.
_ô--.
,
Claims (7)
1. A process for improving the storage life of fresh meat primal cuts normally subjected to deterioration which comprises the steps:
wrapping said meat primal cuts in a first film which is permeable to a sterilizing agent but impermeable to bacteria, then diffusing a sterilizing agent through said first film for killing substantially all of the bacteria on the surface of said meat primal cuts, and then enclosing said sterilized wrapped meat primal cuts in a second film which is substantially impermeable to oxygen for re-tarding aerobic bacterial growth.
wrapping said meat primal cuts in a first film which is permeable to a sterilizing agent but impermeable to bacteria, then diffusing a sterilizing agent through said first film for killing substantially all of the bacteria on the surface of said meat primal cuts, and then enclosing said sterilized wrapped meat primal cuts in a second film which is substantially impermeable to oxygen for re-tarding aerobic bacterial growth.
2. The process of Claim 1 wherein said second film is SARAN, polyester, a heat-sealable film coated with SARAN or a heat-sealable film laminated to a SARAN film.
3. The process of Claim 2, wherein said first film is a cellulose film.
4. The process of Claim 3 wherein said sterilizing agent is steam having a temperature of at least 100°C but not exceeding 250°C.
5. The process of Claim 4 wherein the surface of the meat primal cut is exposed to steam treatment for 1/2 - 10 minutes.
6. The process of Claim 3 wherein said sterilizing agent is ethylene oxide.
7. The process of Claim 2 wherein said first film is poly-ethylene and said sterilizing agent is irradiation from a radio-active source.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US05/450,525 US3961086A (en) | 1974-03-12 | 1974-03-12 | Process for improving storage life of meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1042702A true CA1042702A (en) | 1978-11-21 |
Family
ID=23788429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA221,796A Expired CA1042702A (en) | 1974-03-12 | 1975-03-11 | Process for improving storage life of meat |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US3961086A (en) |
| CA (1) | CA1042702A (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5494687A (en) * | 1993-11-05 | 1996-02-27 | Polster; Louis S. | Process for tenderizing meat |
| US6291003B1 (en) * | 1998-10-30 | 2001-09-18 | Excel Corporation | Method and apparatus for steam pasteurization of meat |
| US6410071B1 (en) | 2000-07-10 | 2002-06-25 | Louis S. Polster | Method and control system for controlling pasteurization |
| US6986910B2 (en) | 2001-06-28 | 2006-01-17 | Albemarle Corporation | Microbiological control in poultry processing |
| WO2003011033A1 (en) * | 2001-06-28 | 2003-02-13 | Solution Biosciences, Inc. | Microbiological control in animal processing |
| US6908636B2 (en) | 2001-06-28 | 2005-06-21 | Albermarle Corporation | Microbiological control in poultry processing |
| US20030039726A1 (en) * | 2001-08-24 | 2003-02-27 | American Air Liquide Inc. | Method of treating food products using irradiation and a modified atmoshpere |
| US20040062834A1 (en) * | 2002-09-26 | 2004-04-01 | Casematic, S.A. De C.V. | Polyamide-based sausage casing |
| US20040091587A1 (en) * | 2002-11-13 | 2004-05-13 | Vincent Sewalt | Use of extracts of Lamiaceae species for delaying color loss in irradiated meat |
| US7901276B2 (en) * | 2003-06-24 | 2011-03-08 | Albemarle Corporation | Microbiocidal control in the processing of meat-producing four-legged animals |
| SI1543727T1 (en) * | 2003-12-19 | 2007-08-31 | Kraft Foods R & D Inc | Wax-coated cheese |
| US20090081317A1 (en) * | 2004-12-23 | 2009-03-26 | Albemarle Corporation | Microbiocidal Control in the Processing of Meat-Producing Four-Legged Animals |
| CA2591197C (en) * | 2004-12-23 | 2015-10-06 | Albemarle Corporation | Microbiocidal control in the processing of meat-producing four-legged animals |
| BRPI0620851B1 (en) | 2005-12-01 | 2016-08-23 | Albemarle Corp | Method for microbial control in the meat production process of four-legged animals |
| DE102015204309A1 (en) * | 2014-08-01 | 2016-02-04 | Deutsches Institut Für Lebensmitteltechnik E.V. | Process for the treatment and marketing of food |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB488638A (en) * | 1935-12-12 | 1938-07-08 | Guardite Corp | Improvements in or relating to the treatment of materials, for example fumigation thereof |
| US2370768A (en) * | 1944-10-02 | 1945-03-06 | Rosenberg Bros & Co | Food preservation method |
| US3266909A (en) * | 1963-08-05 | 1966-08-16 | Eugene D Ellis | Novel meat bloom control process and meat products therefrom |
| US3681092A (en) * | 1968-10-25 | 1972-08-01 | Dow Chemical Co | Fresh meat packaging |
| US3574642A (en) * | 1969-05-15 | 1971-04-13 | American Can Co | Package for and method of packaging meats |
| US3713849A (en) * | 1970-04-15 | 1973-01-30 | Mayer & Co Inc O | Meat package |
-
1974
- 1974-03-12 US US05/450,525 patent/US3961086A/en not_active Expired - Lifetime
-
1975
- 1975-03-11 CA CA221,796A patent/CA1042702A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| US3961086A (en) | 1976-06-01 |
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